Place the above ingredients into the sous vide bag of your choice, vacuum seal it, and put into your sous vide machine. Cook for 55 minutes.

Once you’re done cooking, take it out of the sous vide machine. Then pour it into a mixer, like a blender, and spin until full liquid. Allow it to chill in a bucket of frozen ice. Once it’s frozen, pour it into a container so it can set. Refrigerate until you’re ready to eat.

In a blender with an immersion blender, blend the sugar and egg yolks together until very thick and smooth. With the machine running, add the salt, half and half (light cream) and espresso and continue to blend for a minute to thoroughly mix.

Pour the mixture into a big (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method to remove the air and zip the seal.

Submerge pouch in the water oven to cook for 22 minutes. Pull the pouch from the water oven once or twice during cooking and agitate the contents, then return to the water bath.

Remove the pouch from the water bath and quick chill, submerged in ice water (half ice/half water) for 22 minutes, then refrigerate for at least 3 hours or until thoroughly chilled.

When ready to churn, transfer the custard mixture to an ice cream maker and freeze according to maker’s instructions.

When churned, eat as soft ice cream or for a firmer texture, scoop into a freezer-safe container and store in the freezer for a few hours.